Chocolate Peanut Butter Cookies Recipe

Overhead view of a plate piled high with Chocolate Peanut Butter Cookies.

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These chocolate peanut butter cookies are soft, chewy, and loaded with rich chocolate and peanut butter flavor in every bite. Made with simple pantry ingredients and easy steps, this is a classic cookie recipe perfect for after-school snacks, weekend baking, and sharing with family and friends.

Prep Time15

Cook Time10

Cool Time5

Total Time30

Course: Cookies

Cuisine: American

Keyword: Chocolate Peanut Butter Cookies Recipe

Servings: cookies

Calories: 166kcal

Author: Lois

Equipment

Ingredients

2 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup unsalted butter, room temperature
1 cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 cup milk chocolate chips, plus more for the tops
1 ½ cups peanut butter chips, plus more for the tops

Instructions

Preheat oven to 350°F.
Line your baking sheets with parchment paper.
In a medium mixing bowl, sift or whisk together the flour, cocoa powder, salt, baking soda and baking powder. Set aside.
In a large mixing bowl use a hand mixer to combine the butter, both sugars, and vanilla extract until well incorporated.
Next, add the eggs and mix thoroughly, scraping the sides, making sure that all ingredients are mixed in evenly.
Pour the dry ingredients into the wet mixture and mix well with a sturdy spoon, scraping the bottom often to make sure no dry spots remain.
Fold the chocolate chips and peanut butter chips into the dough.
Using a #50 scooper, drop full scoops onto lined baking sheets, 3 inches apart.
For picture-perfect cookies, gently add a few extra chips to the tops of each scoop, being sure not to flatten them out. (optional)
Bake in the preheated oven, on the middle rack, for 8-11 minutes, until the edges are slightly firm and the middle is still soft.
Allow the cookies to rest on the baking sheet for 3-5 minutes before transferring to a cooling rack.

Notes

Tips

Chill the dough for 20–30 minutes if it feels soft to help the cookies hold their shape and bake evenly.
Remove the cookies when the centers still look slightly soft so they stay chewy as they cool.
Use both chocolate chips and peanut butter chips in each scoop to get balanced flavor in every bite.

Storage & Make Ahead

Store baked cookies in an airtight container at room temperature for up to 5 days.
The dough can be mixed and refrigerated up to 24 hours before baking.
Cookie dough balls can also be frozen and baked straight from the freezer with a few extra minutes added to the bake time.

Nutrition